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The precise and versatile Yuzo Japanese craft knife!
16.5cm San Maï blade: alternating 3 layers of steel
Japanese Aogami #2 steel core (≃1.2% carbon)
Rockwell hardness 62 HRC: long-lasting cutting edge
Forged finish - Soft iron top layers
Octagonal handle: ambidextrous, secure grip
Ebony wood: robustness and natural elegance
Knife hand-forged in Japan
High carbon content: requires meticulous maintenance
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This 16.5cm Yuzo Shinju BS2 Japanese bunka knife has been designed for cooks looking for a reliable, well-balanced knife faithful to tradition. Its blade can be used to cut vegetables, meat and fish, just like a santoku knife. But its shorter blade makes it easier to handle.
The heart of the blade is made of Aogami #2 steel, a Japanese carbon steel with a high carbon content of almost 1.2%. This content gives the blade excellent edge retention. Thanks to a hardness of 62 HRC, the blade stays sharp for a long time, and is easy to maintain when necessary. This steel is highly prized by Japanese blacksmiths, who can produce knives for intensive cutting: Aogami #2 steel is renowned for its high cutting performance and easy sharpening.
The blade is designed according to the Japanese San Maï technique, i.e. its core is covered with 2 layers of steel. These outer layers are made of soft iron, making the blade supple and less sensitive to shocks during cutting. The top of the blade has a rough forged finish and an authentic look. It recalls the manual gesture of the craftsman behind each piece. Theflat edge provides an optimal cutting angle for slicing food with precision and fluidity.
The handle of this bunka is made of ebony, a high-end species appreciated for its natural resistance to humidity. Ebony's elegant dark hue contrasts with the more rustic blade. This wood is also appreciated in cutlery for its pleasantly smooth feel and durability.
The octagonal shape of the wood is typically Japanese, ensuring a comfortable, safe and ergonomic grip for both left- and right-handed cooks. You can use this knife for long cutting sessions.
The junction between the blade and the handle has been filled with wood paste. This fills any small holes and prevents water or bits of food from getting in. The knife's hygiene, watertightness and durability are assured.
This Japanese bunka knife, like all knives forged with carbon steel such as the Aogami #2, requires careful care as it is sensitive to humidity. Always wash by hand with a soft sponge and non-abrasive soap, without wetting the ebony handle. Dry immediately after washing and store in a dry place. Do not wash in the dishwasher or soak in the sink. To maintain optimum sharpness, regular sharpening on a fine stone is recommended.
Over time, a slight gray patina may appear on the blade. This is a natural reaction of carbon to external elements such as ambient humidity or the acidity of food. The patina does not impair the knife's cutting performance, and is even appreciated for its traditional aesthetics.
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